After the elbow is stewed, the big bones will be removed, and the remaining elbow meat can be tied with a rope to avoid scattering. When the elbow is pickled, it should be blanched first to remove the blood from the pork, and then stewed with salt water, which usually takes two to three hours. Braised elbows should be stored in the refrigerator, not at room temperature for a long time, which is easy to breed bacteria.
Precautionary measures for elbow
Pig elbow can be eaten by ordinary people, and it is a good food for the elderly, women and people who have lost blood. But as a breast-feeding diet, you should put less salt and not monosodium glutamate. Eating too late for dinner or eating pig's elbow before going to bed should not increase blood viscosity. For the elderly with weakened gastrointestinal digestive function at rest, it is not advisable to eat too much at a time.
Patients with hepatitis, cholecystitis, gallstones, arteriosclerosis and hypertension should eat less or not. Exogenous fever, total heat syndrome and excess syndrome are not suitable for eating more; Children with weakened gastrointestinal digestive function should not eat too much at a time. Pig elbow is suitable for most people, including the elderly, women and patients with excessive blood loss, women in postpartum hypogalactia and people with weak waist and legs.
But if people with poor gastrointestinal function, or patients with hepatitis, cholecystitis, gallstones, arteriosclerosis and hypertension, it is best not to eat pig elbows.